John Myers
Avocado and Potato Salad
The perfect avocado and potato salad recipe with a picture and simple step-by-step instructions.
- 1 kg Triplets
- 2 Avocados, ripe
- 1 casket Watercress
- Salt pepper
- 1 Lime, juice of it
- 5 tbsp Olive oil
- 50 g Capers
- Oil for deep-frying
- Cook the triplets, drain, peel and allow to evaporate a little.
- Cut the potatoes into slices.
- Halve the avocados lengthways and remove the stone. Halve the avocado halves again, peel and cut into pieces.
- Mix the potato slices and avocado pieces with the olive oil and lime juice, season with salt and pepper.
- Add the cress and fold in.
- Drain the capers very well and pat dry again with kitchen paper. (It is essential that the capers be dry, otherwise the deep-frying will “get into the right mood” …)
- Heat the oil in a small pan and fry the capers in it for about a minute. Degrease on kitchen paper and fold into the salad.
- Let the salad steep and serve at room temperature.
Fits to:
- 9 …. everything that a potato salad goes with …
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